In a medium saucepan, drain the juice from the clams; set the clams aside.
Combine clam juice with the onions, celery and potatoes.
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
In a large saucepan, melt the butter.
Add flour and stir in to the butter.
Slowly whisk in the warm half-and-half.
Cook and whisk until smooth and thick, about 5 minutes.
If you want a thinner chowder, add ½ to ¾ cup water or clam broth.
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
Stir well and adjust the seasonings if necessary.
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 463 (82%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 32.3g||162 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 151.9mg||47 %|
|Sodium 687.7mg||24 %|
|Potassium 605.8mg||16 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 17.8g|
|Protein 9.5g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 565
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